Nightclub & Bar Media Group has named Carthay Circle Lounge at Disney California Adventure park “Best Cocktail Bar” in its annual Nightclub & Bar Awards, “the best and brightest movers and shakers in nightlife.”
“Receiving this award means the recipient has demonstrated the skill and innovation needed to succeed and excel in this highly competitive business,” says Jon Taffer, president of Nightclub & Bar Media Group.
Cocktails at Carthay Circle Lounge are handcrafted by mixologists with attention to detail, from unique glassware, gourmet garnishes to drink-specific ice. Classics like a Manhattan, Pisco Sour and Negroni are the foundation, with inventive Carthay Circle creations like the Tequila Daisy with an edible viola flower and the Sparkling Mare made with Iron Horse sparkling wine. California craft beers and world-class wines round out the drink menu.
And the setting is part of the charm, in a building inspired by the original Carthay Circle Theatre in Hollywood with Spanish Revival architecture and an interior that tells the story of the relationship of Carthay Circle Theatre to the Walt Disney Company, with photos and artifacts from the 1937 premiere of “Snow White and the Seven Dwarfs,” Disney’s first feature-length animated film. The interior of the 68-seat bar and wine lounge is reminiscent of the grand palace movie days.
A delicious menu pairs well with the classic cocktails. Divided into Bites and Snacks, Rolls, Small Plates and Desserts, tastes range from Santa Monica deviled eggs with smoked salmon to duck confit sliders with apricot conserve, watercress, crisp onions and Taleggio cheese.
The lounge is open daily from 11:30 a.m. until park closing.
Here’s a recipe for one of our favorite cocktails:
Double Pear Martini
- 1 ounce Double Cross vodka
- 1 ounce Absolut Pears vodka
- 1 ounce Kern’s Pear Nectar
- 1/2 ounce fresh lime juice
- 1/4 ounce Monin agave nectar
- Garnish: 1 Chilean baby Pear
1. Pour all ingredients into a mixing glass. Add ice and shake for 10 seconds. Strain into a chilled martini glass and garnish with a Chilean baby Pear.